Method

In a saucepan bring water and butter to the boil. Remove from heat and add flour all at once. Beat well. Continue to beat over low heat until dough is smooth and forms one lump. Cool slightly. Gradually beat in eggs to form a firm glossy dough. Lightly butter a baking tray and sprinkle with a little water. Spoon dough into a piping bag fitted with a large round nozzle. Pipe 8 cm lengths of the mixture onto the tray 4-5cm apart. Bake at 230C for 20 minutes. Reduce oven to 180C and bake a further 25 minutes. Remove from oven and allow to cool on a cake rack. Beat cream, coffee and sugar until firm enough to pipe. Press the handle end of a wooden spoon through one end of each eclair. Spoon cream into piping bag and use to fill eclairs. Stir extra cream into melted chocolate until smooth, pour over eclairs and refrigerate until chocolate is firm.